Smoked Trout and Crab Cakes

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Ingredients

  • 1 lb. fresh jumbo lump crabmeat, picked
  • 1 lb. fresh rainbow trout, hickory smoked
  • 2 Tbsp. whole grain mustard
  • 1 Tbsp. celery salt
  • 2 Tbsp. chili sauce
  • 1 cup heavy duty mayonnaise
  • 2 Tbsp. lemon juice
  • 3 eggs, whites only
  • 5 Tbsp. bread crumbs
  • 1 Tbsp. dried parsley

    Directions

    1. Carefully remove all shells from the crabmeat, trying not to break up the lumps.


    2. Using hickory chips, smoke the trout at a low temperature. If smoked too long, trout becomes dry.


    3. Mix all ingredients except crab and trout in mixing bowl.


    4. Gently fold in crabmeat and trout.


    Suggested serving method: Pan fry the smoked trout and crab cakes and serve over mixed greens tossed in a wasabi-cucumber vinaigrette topped with a red chili aoli.


    Yield: 8 servings
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